Recipes

Soak kelp in water for 6-8 hours. Remove from water and cut into strips (the water can be used for soup later).

Put all seasoning into a pot with 8 bowls of water. Bring it to a boil on medium heat.

Add kelp and dried bean curd and wait until the water boils. Switch to low heat and cook for 30 minutes. Remove from water and soak in water overnight.

(Optional) Add vegetarian oyster sauce and a little salt if needed. Cook for another 20 minutes.

Remove from water and let them cool. Cut dried bean curd into pieces and mix with kelp. Sprinkle sesame oil on top.

Tips:

Be patient while cooking dried bean curd and kelp.

The spiced sauce can be reused.

Ven. Shan Ci

A successful entrepreneur before ordaining as a Buddhist nun, Venerable Shan Ci is also the founder of the Four Graces Charity, assisting impoverished families and communities throughout China. In 2014, she ordained under Venerable Guan Cheng. Ven. Shan Ci is currently a resident nun at the International Buddhist Temple in Richmond, BC.